This apple sauce is AWESOME! I just eyeballed the water as many reviewers thought 1/4 cup was too much and added brown sugar to taste. Sooo good. I topped some stuffing filled pork spedinis with this apple sauce and it made the dish! So good warm or cold. I plan to make another batch tonight and serve it over vanilla ice cream with carmel sauce-Mmmmmmmm!

Reviewed On: Nov. 15, 2009

OMG! These coconut shrimp are soooooo good! My husband loves coconut shrimp & I've never really seen the appeal, but after I made some at his request using this recipe I've beeb converted! Per some other suggestions I added garlic powder, salt, black pepper, onion powder & a little cayenne pepper (all to taste) to the beer batter. I also fryed mine in a pan on the stove in batches in just enough veg oil to submerge the shrimp about half way. Doesn't take long to fry at all so watch carefully. I used an appricot preserve dipping sauce and it was WONDERFUL: 1/2c apricot preserves, 1/4c dijon style mustard, 1/4c honey & 1/4 tsp hot pepper sauce. Perfect combination. Also, be sure to use SWEETENED coconut flakes. It makes a big difference.

Reviewed On: Nov. 1, 2009

This was VERY good! Couldn't stop picking at after I was full! I modified a few minor things: After rubbing the sage mixture (using a HUGE clove of garlic) over my 2.4lb pork roast (it's what I had in the freezer) I browned it before putting it in my crockpot. I just poured the glaze mixture (using 1/4c white sugar & 1/4c brown sugar & everything else the same) over the roast and added about 1/2 cup of chicken broth to the crockpot for more liquid. Cooked on high for 4 hours and it was fantastic! Nice and juicy and very very tender. Thanks for the recipe WENDEE_H!

Reviewed On: Oct. 12, 2009